Creamy spaghetti squash…

02.19.12

Who needs noodles when there’s spaghetti squash? I use to make this all the time back when I lived in San Francisco and honestly, forgot about how awesome, easy, versatile and satisfying this stuff is. And, it contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. On top of that, it is really low in calories, averaging 42 calories per cup, so dig in!

Here’s what you need:

1 medium sized spaghetti squash

1.5 lb chicken breasts (you could use a whole chicken which I will do next time; just double the ingredients or adjust accordingly)

2. After 3 hours, cut up asparagus into small pieces (about 1-2 inches) and add to crock pot. If you’re not around, just cut, steam and add the asparagus at the end with the rest of the ingredients.

3. Preheat over to 375. Stab your spaghetti squash a few times with a fork and put on cookie sheet. Cook for 40 minutes to 1 hour (until you can easily pierce it with a paring knife). The cut it with a knife, scoop out seeds, then use 2 forks to get the strand out. Click here for pictures if you are a visual learner. I promise, it’s so easy!

4. After the chicken has cook approximately 4 hours (no more), take it out and shred, then put it back in crock pot.

5. Then, add your spaghetti squash, tomato sauce, coconut milk and all of the spices to the crock pot with the chicken and let cook on warm for a bit longer (maybe 20-30 minutes) so the flavors can soak in.

6, If you’re going to add sausage, now is the time to cut it into thin pieces and cook until brown, add to crock pot and enjoy!

This might sound like a pain to make but honestly, its so easy. If you’re short on time, skip the asparagus and add spinach, and skip the sausage. And make plenty so you don’t have to cook for the next day or so!

Catherine -Hey Landria, this looks really good! Couple questions: Is the onion minced? And is the first ingredient fresh garlic, then the next garlic salt?ReplyCancel

landriav -Hey! Sorry, I wasn’t clear, at all. Details are not my specialty!! For the onion, I just used onion powder and for the garlic, that was only suppose to be in there once and it is garlic powder. Thanks for asking! I hope y’all like it!!ReplyCancel

shannon -Hey Landria, I’m going to use a whole chicken, so do you think I still need the broth or could I just use what the chicken makes?ReplyCancel

landriav -I don’t think you need any broth. You need it with the breasts because they are so lean, therefore dry, but a whole chicken is totally fine without. I hope it turns out well for you guys! ReplyCancel

Wilson -Hey Landria- This was absolutely delicious. The whole family loved it. ( : This will definitely be making my weekly rotation! I doubled it so that we’d have some leftovers. Thanks so much for all of the yummy Paleo recipes….I’d be lost without them!ReplyCancel

landriav -That makes me so happy to hear! Hey, did you ever get your blood work back?ReplyCancel

Jennifer -I wanted to make this dish since looking at it months ago and finally managed it the other night. My boys actually asked for seconds which is a miracle considering getting them to eat well is a great task. Im so excited to try more of your recipes! Thank you.ReplyCancel

landriav -Aww, that is awesome the boys liked it so much! Feels good, doesn’t it? Thanks for posting!!!ReplyCancel

Andrea -Just curious, how many serving does this make? And do you use a large can on tomato sauce?ReplyCancel

landriav -Hey Andrea! I think it served 4 easily, if I remember correctly. As for the sauce, I just used 1 15 oz. can of sauce. I hope y’all like it!!ReplyCancel